These fried veggies will be the perfect table pleaser. Not only will they tantalize your palette, but they’ll paralyse your senses too. A super simple dish that gets all the praise!

Taken from the fantastic new book, Ramadan Express by award-winning cookbook author Lina Saad, who will be cooking live at London Halal Food Festival.


Serves 6-8



4 good sized aubergines, peeled and sliced length way (2cm thickness)

4 good sized courgettes, washed and sliced length way (2cm thickness)

500g natural yoghurt

1 cucumber, washed and diced

4 spring onions, washed and finely chopped

1 pomegranate

2 cloves of garlic, peeled and grated

Handful of fresh mint leaves

Salt to taste

Vegetable oil for deep-frying

1 cup of all-purpose flour (this will act as a barrier for extra oil to permeate into the fried aubergines and courgettes)



Step 1. Peel the aubergines and courgettes and then slice lengthways into a 2cm thickness. Sprinkle with salt on both sides and let it rest on kitchen towels for at least half an hour to get rid of all their moisture.

Step 2. Next coat the aubergine and courgette slices with the flour and then deep fry on both sides until golden in colour. Place on kitchen towel to drain off any excess oil.

Step 3. In a bowl, pour the natural yoghurt and grate two cloves of garlic and add some salt to taste.

Step 4. Finely chop the spring onions and cucumbers, and mix all together. Pour over the fried vegetables once arranged in your favourite plate.

Step 5. Scatter some pomegranate and fresh mint leaves.


Don’t forget to grab your Early Bird discount tickets for London Halal Food Festival, where Lina will be cooking live in the LHFF kitchen.